week 33 & 34—yeast dough - webcookingclassesby mastering a few basic procedures and...

Week 33 & 34—Yeast Dough

Copyright 2009 Todd Mohr Unauthorized Duplication Prohibited

“Although few baked goods intimidate novice bakers as much as yeast breads, few baked goods are actually as forgiving or as comforting to prepare

as yeast breads. By mastering a few basic procedures and techniques, you can prepare delicious, fresh yeast dough products.”

10 Production Stages for Yeast Breads:10 Production Stages for Yeast Breads:10 Production Stages for Yeast Breads:10 Production Stages for Yeast Breads:

Scaling Ingredients—measure baking “formulas” much more care-

fully than cooking “recipes”.

Mixing and kneading—Knead until smooth and elastic. The way in-

gredients are combined effects the outcome of the bread.

Proper mixing distributes yeast and develops gluten

Fermenting– Yeast consumes sugars and emits carbon dioxide.

Allow dough to rise to twice its size.

Punching down– knock all the air out! Punching helps even out the

dough’s temperature and relaxes the gluten.

Portioning-what size and shape product do you want?

All items must be exactly the same size BY WEIGHT

Rounding-shape your portions of dough into smooth, round balls.

Rounding stretches the outside layer of gluten into a smooth skin

or coating. This helps hold in gases and makes it easier to shape

the dough. Non-rounded rolls rise unevenly and have a rough

surface

Shaping-There are endless shapes you can make your rolls or

loaves. Your dough might be one big loaf, crescent rolls, clover-

leaf rolls, butterflake rolls, knot rolls…..

Proofing– “Proof is the bottom line for everyone”. Proofing is the

final rise of the shaped and panned yeast product before baking.

Temperatures of 95 to 115 degrees with some humidity is desir-

able to help the second fermentation and prevent drying. Proof-

ing should continue until the product doubles in size and springs

back slowly when lightly touched. Underproofing results in poor

volume and dense texture. Overproofing results in a sour taste,

poor volume , and pale color after baking.

Yeast breads can be divided into two categories: Yeast breads can be divided into two categories: Yeast breads can be divided into two categories: Yeast breads can be divided into two categories:

Lean Dough – French bread, Italian Bread, Pretzels, Pizza Crust

Have less fat, are more dense, more chewy

Rich Dough – Challah, Sticky Buns, Pastry Dough

Have more sugar, more fat, are more tende

Yeast is a living organism, a one-celled fungus. Various strains

of yeast are present virtually everywhere. Yeast feeds on carbo-

hydrates, converting them to carbon dioxide and alcohol in a

process known as fermentation.

When yeast releases carbon dioxide gas during bread making, the gas

becomes trapped in the dough’s gluten network. The trapped gas

leavens the bread, providing the desired rise and texture.

As with most living things, yeast is very sensitive to temperature. It

prefers temperatures between 90 and 110 degrees. At temperatures

below 34 degrees, it becomes dormant, at above 140 degrees, it dies.

Salt is used in yeast doughs because it conditions gluten, making it

stronger and more elastic. Salt also affects yeast fermentation. Salt

inhibits the growth of yeast, it helps control the bread’s rise. Too little

salt, and the bread will not only be bland, but it will rise too rapidly.

Too much salt, and the yeast is killed, the bread will not rise at all. By

controlling temperature, moisture, sugar and salt, you can control the

leavening, texture and taste of all yeast dough products.

10 Production Stages for Yeast Breads:10 Production Stages for Yeast Breads:10 Production Stages for Yeast Breads:10 Production Stages for Yeast Breads:

Baking- As yeast breads bake, a variety of chemical and physical

changes turn the dough into an edible product. Because of the

expansion of gases, yeast products experience a sudden rise

when first placed in a hot oven. This is known as oven spring. As

the dough’s temperature increases, the yeast dies, the gluten

fibers become firm, the starches gelatinize, the moisture evapo-

rates and finally, the sugars carmelize, forming a brown crust

Cooling and storing- You’ve gone though all the steps, and you’re

dying to eat the bread. It smells fantastic, why do we have to let it

cool? Yeast breads should be cooled at room temperature to allow

proteins to set and moisture to further evaporate. Rolls should be

removed from their pans before cooling, as hot pans will continue

the baking process after you want it to stop.

Once cool, yeast products should be stored at room temperature or

frozen for longer storage. Yeast products should never be stored in

the refrigerator, as it promotes staling, stealing moisture from the

product. Lean doughs should never be wrapped, as the remaining

moisture will make the crust soggy.

Step 11 - Eating!!!!!